My Way, No. 12

*If you’re new to my blog, you may want to read this for info on what ‘My Way’ posts are all about. 🙂 *

— I was extremely busy this past week and could not find the time to blog. So, I will try to let you know some of the things I’ve been up to. But, before we get into all of that, I wanted to express my deepest appreciation to the late Martin Luther King, Jr. and his family. I, like so many others, would have never had the opportunities that have come my way without them. I believe MLK’s legacy has been felt across all of the nations. So, today, we honor that legacy. It encourages one to stand up for what one believes in. Common men and women have sometimes had as great an impact on society as royalty and world leaders (if not greater, in some instances, perhaps).

— From the Arizona Jewish Post, I thought this was a very thoughtful MLK, Jr. Day article.

— You know I love food and often write up all sorts of food-related tidbits on this blog. On this MLK, Jr. Day, I thought it would be cool to showcase a few chefs and recipes from the US and Britain (as you know, I adore British culture & food). Speaking of Britain, have you ever seen the television show Chef? I do not recall when it ran because many times we (the US) receive British programming much later than the original air dates. Perhaps it was from the 90’s…it was such a fab and funny show. I’m sure it’s in some sort of digital format, so check it out if you get the chance.

Avocado Tacos & Brown Butter Roasted Tomato Pasta by Latrice Fowler, African-American Chefs Shine in Atlanta, Black America Cooks, The Top Black Chefs Around the World, 3 Black Vegan Chefs You Should Know. From Britain: Mustard, Bacon, and Caramelised Onion Scones & Pea, Courgette, and Parmesan Rosti w/ Tangy Tomato Dressing by Ainsley Harriot, Spicy Curry Carrot Chutney by Jo Wesley and Avril Rogers, Pancetta Wrapped Scallops w/ Quince and Pear by Patrick Williams, Chai-Spiced Ginger and Date Tea Loaf by Kimberley Wilson, Pumpkin and Sunflower Seeds Savoury Biscuits by Enwezor, Lamb, Yam, and Butternut Squash Soup by Lenny Henry, Nice and Spicy Thai Chicken Salad (Larb Gai) & Vegetarian Nut Roast Pie w/ Cranberries by Lorraine Pascale, Citrus and Pomegranate Salad w/ Chili Honey Dressing & Lime and Cranberry Bread and Butter Pudding by Levi Roots.

— Also from Britain: Is the Media Industry Sufficiently Diverse?

— Have you ever been under a time crunch and forced to go to places and do things you would rather not? That’s how last week was for me. Sometimes, my whereabouts/locations can make things difficult. I managed to make the Minimalist Entryway Organizer I wrote about. Instead of bungee cords and a wood frame, I went for a solid wood plaque and elastic. I attached the elastic with a staple gun and drilled a hole in the back for hanging. Such a practical idea for your keys, glasses, etc.:

Also, I’m making a shelf, so I stained a cedar board (after power sanding) with a mixture of coffee and black tea (as I wrote about in my post on The Many Uses of Food Powders). I used soybean oil for finishing, but I’m sure you could use any fixed drying oil (like linseed, hemp, walnut, or sunflower). Super easy and inexpensive. The lighting wasn’t great, so I do not think the pic (before and after) does it justice. It’s a rich caramel color — turned out beautifully:

— I had to pick up a few items for my mom and snapped a couple of cute DIY craft pics:

These DIY’s were made by the store staff. The ‘button letter’ would be totally fun in a child’s room. Or, if you have a more eclectic decor, you could probably make it work in any setting (possibly changing up the color scheme). First initials for couples would be a neat idea.

— What have I been eating this past week? Well, I made a few more of the Detox Drinks with a repeat of the Grapefruit-Cado. I forgot to mention that anytime the recipes call for juice, I use whole fruit. It was such a busy week that I didn’t get a chance to make granola bars. Luckily, I found some organic store-bought ones that were wickedly reduced in price. SQUEAL DEAL! They saved me! I always like to carry some sort of snack bar with me when I go out (so I don’t grab at the nearest candy protein bar in a vending machine, haha). And, I had a couple for snacks in place of my (of late) usual nuts, figs, oatmeal & honey, or za’atar roasted chickpeas. I’ve found the chickpeas curb my cravings for sweets (as you know, I have a sweet tooth). I did have time to whip up a quick cream of roasted garlic and white asparagus soup (with olive oil roux & skim milk, finished with a little extra-virgin and chiles):

And, the Sicilian Roasted Potatoes I made for Christmas have made an appearance 4 or 5 times now. Perhaps I will take a pic soon. I’ve started using a mix of baby Yukons and sweet potatoes. Really quite delicious. As I had a lot of running around to do, I made a batch of egg sandwich fillers. I reheat them in the oven or on the stove, but I suppose you could use the micro (not too long, they might get rubbery). I just used leftover veggies and cooked them in oval rings to fit my homemade bagels. I start them on the stove top and then give them a hit under the broiler:

1) Spinach, Red Bell, White Asparagus, Garlic 2) Kale, Black Olive, Red Onion 3) Broccoli, Feta, Chile (just a little bit of cheese, and my body seemed to handle it OK) 4) Marinated & Grilled Artichokes, Capers, Tomatoes.
Other than that, I began to have a few heavier meals starting with a yummy hamburger (on a bagel, of course 😉 ) and a side of healthy Brussels and smashed baby Yukons bubble and squeak.

— I love to collect tea tins, so I was excited when my fave step-uncle brought me back this Burapa Bird’s Nest Beverage from his trip to Malaysia:

— I was inspired by this Pitaya Breakfast Bowl to purchase dragon fruit for the first time. Wonderful! I consumed some raw and threw the rest in the freezer for smoothies:

— Remember the DIY Silk Scarf Kaftan I posted? Well, here’s a DIY Kimono Cape along the same lines. While running errands for my mom, I saw someone with a gorgeous kimono fabric. You can make this piece with just a couple of scarves, needle & thread, though. Also, make sure to check out the link from this blog post on how to dye shoes.

— From organization to DIY suds: 8 Laundry Room Hacks, Tips, and Ideas.

Take care! See you next time!

Edible Holiday Gifts

Snowy owl Christmas tree biscuits | BBC Good Food.

Biscuits means ‘cookies’ (or crackers) if you’re in America, haha. It took me the longest time to figure that out. A 2-for-1 edible ornament. Adorable! *Sidenote: In case you saw my ‘Test Post,’ I figured out the problem. This post was too long, as I suspected. I removed a few unneeded spaces.*

I’ve been thinking about edible Holiday gifts for a bit, so I thought I would share a few I’ve come across. As I mentioned in my post about that decadent Cheesecake Martini, food can be a fab gift option for a variety of reasons. I know there are a ton of ideas out there, but I tend to try to find recipes that are fairly simple or have few ingredients. Elaborate cakes and cookies are not really my gifting (literally), but I can handle quick breads, log/freezer cookies, and fudge pretty well. I have a collection of ‘soup cans’ that I will be using to bake a few yeast breads and/or quick breads in. My food processor is a blessing these days and really speeds up mixing and kneading time. I rarely knead anything by hand unless it’s a very small quantity. I would like to finally get over my aversion to fruitcake, so perhaps I will scout a decent recipe soon. My memories are still so scarred and haunted with neon-colored glacéed fruit-filled “cake” resembling a brick (in taste and texture, lol).

If I had time, I would list even more ideas. I am running a little late with my Christmas preparations, though. So, I need to get a move on! As always, please check out some of the wonderful recipes from food blogs on my blogroll for more inspiration. I also have a category for ‘Recipes, Food, and Drink’ on my blog menu, so you might glance at that or my ‘My Way’ posts, as well. I think most of these recipes could translate to just about any holiday or celebratory occasion.

Homemade Extracts
Homemade Chili Oil
Coconut Bauble Truffles
Chocolate-Peanut Butter Quinoa Crispies Treats
87 Calorie Brownies
Just Beet It 5-Ingredient Red Velvet Fudge
Homemade Chocolate
Soft Pretzels
Gluten-Free Cranberry Orange Muffins with Rosemary
Cake Batter Popcorn
Raw Chocolate Pomegranate Bark
Pumpkin Cheesecake Snickerdoodles
Spicy Blue Cheese Shortbread Cookies
Gemma’s Homemade Chocolate Fudge (watch the vid: http://www.youtube.com/watch?v=IB9j8e8KWJo) I have made fudge before, but I have never thought to cut it into anything but squares. Cute!
Whole Wheat Pumpkin Chocolate Chunk Bread
Eggnog Truffles
Vegan Seeded Banana Bread w/ Dried Figs and Turkish Apricots
Salted Caramel Bars
Homemade Orange Liqueur
Mini Cream Scones (a jar of homemade jam and/or cream would be a nice addition!
10 Mason Jar Gift Ideas (several edible gifts, plus a few extras)

I hope you are having a marvelous Holiday season, and I wish you and yours the best!

Kathy

Recipes: Thanksgiving

Guest Post: Apple Walnut Tart with Maple Custard from Baking A Moment | Hip Foodie Mom.

Well, it’s getting to be about that time. For those of you reading in the States, it’s countdown time to Turkey Day. I know those of you outside the States are probably wondering what all this fuss is about, lol. I see many of the blogs I read in the UK and other places are already on to Hanukkah and Christmas. I posted this gorgeous Apple-Walnut Tart on my previous blog, but missed re-posting it here. I thought it to be perfect for Thanksgiving, though, so here it is again. It does not contain wheat, if you have allergy issues.

As I have been thinking about rounding up recipes to post this past week, I was struck by something: I don’t really remember many of the family Thanksgivings I had growing up. I vaguely recall one or two. I think most of my memories are from the last few years. Perhaps sometimes you think you remember things based on what others tell you. And, maybe talking about traditional foods evokes certain memories that cannot necessarily be pinpointed to a certain occasion. There was a tradition of pasta at one point, but I cannot recall how it started. I think maybe I started it, as I’m the only one in the family so desperately attached to it. Then, a few years ago, I decided to go all out with the normal turkey and trimmings. Each subsequent year it was less and less of a production. I love to cook, but I was exhausting myself. I was so worn out from my job the last couple of years, that I actually supplemented the meal with restaurant food! So, this year, I am not giving myself all of that stress.

I had several years I spent with my “adopted family” versus my own. As our family food heritages were the same, much of the same types of dishes were prepared: sweet potato pie, cornbread dressing, collard and turnip greens, baked mac & cheese. My mom always made apple pie, too, in addition to the sweet potato. The times I spent with my friends’ families or my step family, the dishes were much different: pumpkin pie, white bread stuffing, green bean casserole.

I’ve tried to gather a few recipes to add to the more traditional ones you may already have. I wasn’t really seeking out the healthiest types of dishes (although some are on the healthy side). Most of the recipes are not that involved, as you probably have enough going on that day to add too much more to it, haha. I tried to list a recipe from each of the food blogs on my blogroll this time, but please do check their entire blog for more fab inspiration.

Appetizers

I think apps and desserts are my favorite part of any type of gathering. When I prepared a big family meal for the day, I found I had to make sure to have enough snacks out pre-turkey. Otherwise, people try to sneak some of the dressing, etc. while everything is still being prepared, haha.

Crock Pot Bourbon Glazed Kielbasa Bites
Goat Cheese and Cheddar Carrots Not a recipe, but take a look at the pic to see how to make it. SO adorable!
Thai Lime and Chili Cashews If you can’t have nuts, you might try the seasoning on roasted pumpkin or squash seeds. I made roasted seeds from the delicata squash I recently had with my own seasoning blend. I was going to use them for a salad, but they tasted so good warm…they were consumed quickly, lol!
Also, here are links to previous posts for:
Crab and Goat Cheese Guacamole
Homemade Cheese
Homemade Crackers
And, DIY serving tray/plate ideas for your cheese/fruit/nuts/olives, etc. from previous ‘My Way’ posts here and here.

The Bird

I always use a brine for my turkeys (cornish hens, etc.), but here’s something I’ve never tried:

Roasted Tea-Brined Turkey Breast

Dressing

Cornbread Dressing with Apples and Chorizo

Rolls & Savory Biscotti

Soft 100% Whole Wheat Dinner Rolls You can use this as a base recipe for many shapes of rolls. I really like fan-tans.
Parmesan-Rosemary Biscotti

Veggies & Sides & Salads

Chilled Sweet and Sour Cucumber Noodles
Green Beans with Tomatoes and Feta
Roasted Butternut Squash with Black Garlic and Miso
Tennessee Honey Corn Pudding Whiskey is the secret ingredient!
Sticky Roast Chatenay Carrot Medley with Pomegranate Molasses
Rosemary Sweet Potato Stackers
One-Pan Spicy Rice
Roasted New Potatoes with Lemon and Thyme
Horseradish Mashed Potatoes Horseradish makes everything better. I could almost eat it by itself, I love it so much!
Previous links for:
Maple-Shallot Brussels Salad
And, if you make traditional sweet potatoes with marshmallows, don’t forget about the Homemade No-Corn Syrup Marshmallows recipe I recently posted.

Cranberry Sauce

Here’s a 2 for 1: Grab-n-Go Sweet Potato Cranberry Quinoa Power Bowl. Use the spicy cranberry sauce recipe for your Holiday meal, and then keep the cranberry love going with this energizing power bowl.

You can also use it for a leftover turkey waffle sandwich like the one I had at our Viva La Local Festival. I just can’t get away from thinking about that sandwich!

Desserts

As I said, sweet potato and apple pie have been the standing traditions in my family. I brought in the new tradition of mini or individual desserts. I have always loved any type of mini/petite dessert display. I love being able to sample a little bit of all kinds of tastes. It’s the same reason I’m fond of buffet-type meals.

Buttered Pecan Pots de Creme
Individual Pumpkin Ginger Cheesecakes
Melt-in-Your-Mouth Butter Cookies
Caneles
I cannot seem to link to videos properly, but check out Gemma’s 3 Bigger Bolder Holiday Pies http://www.youtube.com/watch?v=53SW4HAyxqU and if you have any desserts that are crying out to be a la mode, make sure to view Gemma’s popular No Ice Cream Machine Required, 2-Ingredient Ice Cream Base video http://www.youtube.com/watch?v=j70yTq2ysLQ. I first started watching Gemma’s vids after seeing a gorgeous ‘Naked Wedding Cake’ she made. The cake is ‘naked,’ as it has no icing (just powdered sugar), just FYI. I posted it on my previous blog, but I also missed re-posting it here. I am not great at cake decorating, so it’s right up my alley! She has new vids on Thursdays (and sometimes even more days of the week), and they are always so fun.

Drinks

Homemade Cranberry Liqueur Very versatile! You can use this for a host of things.
Funfetti Coffee Creamer After you’ve had your bubbly, here’s a fun funfetti way to perk up for football games and such.
Previous links for:
Rhubarb Shrub Sparkler
Sage and Peppercorn Old Fashioned
The Queen’s Cocktail

I hope you enjoy these recipes. If you don’t have the exact ingredients available (or cannot have some ingredients, for whatever reason), don’t let that stop you from creating your own version. You can use the recipe as a starting point to springboard your new ideas off of. You may be surprised at what you can come up with!

My Way, no. 1

I did it my way…The reason I write this blog is to give myself a personal outlet for the many things that come my way in life. I find it to be a soothing process. There are so many random things I come across, though, so I decided to combine them into semi-regular posts. Some will be happy and delightful things, some sad and heart-wrenching, some will perhaps be things I find frustrating, and some things will just be. Consolidating these various thoughts will save me quite a bit of time (instead of writings posts for each individual subject). And, it will give me a chance to update you on all of the things I am doing (or hope to do). Hopefully, you will find a few things that interest you along the way – my way.

— Have I told you how much I love my local food co-op, Food Conspiracy? I really feel so blessed by becoming a member/owner. The staff is top notch and just a stellar group of people. I need to do a ‘To Market to Market’ post on them sometime soon. Their social page has a wealth of info, and I found that October is National Co-op Month. If you are not currently connected with a food co-op, you might check into availability in your area. October is also Non-GMO Month.

— I have continued on the smoothie bender that started after my Pomegranate Brunch. Now I have been making a carrot cake smoothie every day! I adapted it from the 2nd carrot cake smoothie recipe in my Dessert Smoothies post. I love it so much, I actually took the time to write down the ingredients. It’s so filling. Here’s what I’ve been putting in it:
1/2 C. Bananas, sliced, then frozen
1 C. Carrots, sliced, then frozen
2 Pitted Prunes, chopped
3 TBSP Rolled Oats
1/4 C. Homemade Non-Fat Yogurt (not drained of whey)
6 fl. oz Whey (drained from homemade yogurt)
2-3 Whole Almonds
1 tsp Maple Syrup
1/2 tsp Raw Coconut Butter
1/4 tsp Vanilla Extract
1/4 tsp Fresh Ginger, grated
1/8 tsp Cinnamon
Whole Nutmeg, few gratings

— Just wow…take a look at this Victorian Steampunk Computer.

— No easy way to say this…The continuing story about the 43 students in Mexico has had me in tears. It’s a difficult subject for me to write about. I will just ask that everyone pray for all involved and the country as a whole.

— After making my Coconut Moscow Mule Frozen Yogurt, I’ve been thinking of ways to use ginger beer syrup (made from the homemade concentrate). Pancakes come to mind, drizzled over other frozen treats, maybe over fish or chicken (or bacon!), and I used it as the flavor base for a batch of granola.

— I made these fried green tomatoes (from my local Asian Market) with spicy blue cornmeal. I thought to test them out for Thanksgiving, but I’m not so sure about the color. It might be too different for others. They had a bit of red in them. FGT are one of my most pleasant food memories from childhood. (Pic’d with homemade blue corn-almond chips & lacto-fermented salsa.)

— This article on mental health made me sad, but I thought it was very informative: http://thelamron.com/2014/10/24/fame-excuse-media-exploit-mental-illness/

— A couple of recipes that are calling to me: Whole Wheat Pumpkin Ale Donuts, Sticky Gingerbread Puddings with Ginger Wine & Brandy Sauce.

I have created a separate menu category for these posts if you wish to check them out in the future. This blog theme has a hidden menu that you can find by clicking the 3 lines in the upper right hand corner of the screen.

See you next time!

Pasta Sauces!

The 5 French Mother Sauces

I have been posting a lot about food recently, but I can’t help it — it’s one of my favorite things! I need to decide what type of pasta sauce to prepare for a special occasion. I am trying to step away from my ever-beloved&favored red sauce. So, I thought I would create a reference post with some of my other faves (and some I hope to try) for anyone interested. And, I am posting a few Tucson restaurant pics, in case you stop by our fair town. Really, I could eat spaghetti with red sauce every day and not get tired of it. Just look at how yummy it is (even without the cheese):

From Caffe Milano, Tucson, Arizona.

I have jarred up the season’s juicy reds in preparation for the Tucson “winter,” but I need to forge ahead!

I could always do a traditional pesto, which I love.

Caffe Milano, Tucson, Arizona

I also like switching up the herbs/greens, nuts, cheese, and oil for it, too. And, sometimes I leave out the cheese or oil.

Mac and cheese can be a bit too casual unless I really spruce it up. I like this presentation of oozing, gooey cheese.

Bacon Mac and Cheese from Union Pub House, Tucson, Arizona

I am also partial to bleus like gorgonzola for a different spin.

This one was new to me: Buffalo wing sauce. I haven’t tried to re-create this yet. Perhaps it doesn’t scream of formality, but it still might be a contender. Many of us born in NY try to create as many dishes as we can around Buffalo wings. Can’t be bad.

From Elliot’s on Congress, Tucson, Arizona

I have to admit when I started thinking about ‘special occasion’ sauces, cream and butter came to mind an awful lot. I think I need to realize you can have delicious, fresh-tasting sauces that are ‘special’ without them, lol. But, C&B are so, SO good. Also, anything with wine, mushrooms, or olives puts it over the top for me.

Lamb Ravioli from Wildflower, Tucson, Arizona

Pappardelle ai Funghi, Tavolino Ristorante, Tucson, AZ

My new favorite this past couple of years has been a cilantro-lime cream sauce:

I saw a recipe for this a while back, and I absolutely love it. This pic I made a little differently than normal. I used actual cream vs. my usual lower fat milk and added chile for spiciness. I always add garlic, but I can’t remember if the original recipe called for it or not. I just infused the cream, then strained it. Normally, I leave all the herbs and bits in there. I thought it would be super rich, but the lime kind of cuts the heaviness. It was also the first time I used my own homemade pasta. *As a sidenote: I’ve started making a double batch of dough for dual usage. I used a whole/heirloom wheat blend for this pasta with beetroot powder & juice. After mixing, I use half for pasta and save the other half for tortillas. I just add salt and oil to the tortilla dough.*

Other sauces I’ve been enjoying recently are the spicy tahini I’ve previously posted about, and a soy-balsamic. Less frequently, but still high on my list are meat, root veggie, green veggie, any veggie, buerre noisette, and tomatillo based sauces. And, though I do not care for egg noodles, I love to make a stroganoff-type sauce with various others pastas. Back in the day, warm pasta salad with Italian salad dressing-type sauce was common for me. I haven’t had that in quite a while now, though.

Finally, here are a few interesting-looking recipes I would like to try. See what you think:

Creamy Avocado Pasta Same type of flavor base as the cilantro-lime with less sat fat.
Pasta with Pumpkin Cream Sauce
Spicy Pumpkin Pasta I have made dishes similar to this one and the previous link, only with butternut squash (and without the meat). It looks interesting!
Kale Pasta Cream Sauce
Fusilli with Spinach Sauce (just added this site to my blogroll! Check it out for updates.)
Pasta with Kale in Lemon-Cashew Sauce
Herbal Pasta (very simple, but I think you could jazz it up)
Pasta with Purple Sprouting Broccoli (mmm…anchovies)